- 1 (8 oz) pkg cream cheese, softened
- 4 green onions, chopped
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1 Tbsp snipped fresh chives
- 1 lb shredded cooked chicken
- Salt and freshly ground pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Preheat oven to 350.° Line a rimmed baking sheet with parchment paper or a silicone mat.
In a bowl, combine cream cheese, green onions, Worcestershire sauce, garlic powder, and cayenne. Add chives and chicken and season with salt and pepper and fold to combine.
Cut puff pastry into 8 uniform squares. Place tablespoonfuls of chicken mixture in center of each square. Using a pastry brush, brush edges of each square with beaten egg. Pick up one corner and fold over opposite corner, sealing all edges of wonton. Lift opposite corners of wontons to make bat ears. Repeat with remaining wontons. Bake until pastry is golden brown, 8-10 minutes. Serve warm.